Maple Mashed Butternut Squash

This mashed butternut squash features tender roasted butternut squash mashed with a rich maple butter sauce and topped with lots of fresh thyme. - it's the easiest squash side dish!

4 from 1 vote

This mashed butternut squash features tender roasted butternut squash mashed with a rich maple butter sauce and topped with lots of fresh thyme. - it's the easiest squash side dish!

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 257kcal

Ingredients

1 medium butternut squash, cut into 1-in cubes (6-8 cups)
1 tablespoon olive oil
Salt and pepper to taste
3 tablespoons unsalted butter
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Fresh thyme for garnish, optional

Instructions

Preheat oven to 400F and grease a large sheet pan. Toss butternut squash with olive oil and salt and pepper to taste and arrange in a single layer on sheet pan.
Roast butternut squash at 400F 25-30 minutes until squash is very tender. Remove from oven and set aside for a moment.
Melt butter in a medium saucepan over medium heat. Add maple syrup, cinnamon, ginger, nutmeg, and vanilla and bring to simmer, stirring occasionally until sauce is slightly thickened.
Remove sauce from heat and pour into a food processor or blender along with roasted butternut squash. Blend squash on high speed until completely smooth.
Spoon squash into a bowl and top with fresh thyme for serving. Serve warm and enjoy!

Notes

Storing Instructions

Store butternut squash in refrigerator up to 6 days.

Nutrition